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Worcestershire Sauce PSA

Discussion in 'Bad Dog Cafe' started by LutherBurger, May 2, 2021.

  1. LutherBurger

    LutherBurger Poster Extraordinaire

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    In my 54 years of existence, I'd only seen and tasted one brand of Worcestershire sauce. You know the one.

    Well, in the grocery store this week I saw a Heinz Worcestershire Sauce right next to the other one. It was less expensive, so I thought, "What the heck? I'll try it."

    "Worcestershire sauce is a VERY specific thing," thought I. "How different could it possibly be?"

    I opened it tonight and OMG. It tastes like water-thin A1 steak sauce infused with about a million cloves. If you're into that sort of thing, try it. Otherwise, stay far away.
     
  2. StevesBoogie

    StevesBoogie Tele-Afflicted Ad Free Member

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    I've always thought the paper wrap of Lea & Perrins brand is pretty brilliant, it's instantly recognizable. We always have a bottle in the house but it's only replenished about once every 3 years, LOL.
     
  3. Cpb2020

    Cpb2020 Tele-Meister Silver Supporter

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    My wife bought imitation Worcestershire sauce once. Won’t make that mistake again.

    We used the bottle in marinades and bbq sauce, but my son and I couldn’t use it in our typical fashion: on toasted / buttered halved everything or jalapeño bagels.
     
  4. uriah1

    uriah1 Telefied Gold Supporter

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    Ya . Always have some on hand. Good in Tuna casserole and to help anything you messed up cooking.
     
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  5. SuprHtr

    SuprHtr Tele-Afflicted Silver Supporter

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    Growing up, we NEVER had steak sauce in the house. But there was always Lea & Perrins Worcestershire sauce. For me, it's the gold standard. They made a white version a few years ago that was pretty good on chicken, but honestly, the original makes a fantastic chicken marinade before grilling. I grew up putting it on steak.
     
  6. Phrygian77

    Phrygian77 Friend of Leo's Gold Supporter

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    In my house, it gets used at most maybe a tablespoon at a time, in stews, pot roast, meatloaf, etc. So yeah, a bottle lasts a good while.
     
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  7. P Thought

    P Thought Doctor of Teleocity Ad Free Member

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    I like it on cottage cheese, and (with ketchup) on macaroni and cheese. Substitute brands don't cut it.
     
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  8. PhoenixBill

    PhoenixBill Tele-Meister

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    You don’t want to know what goes into the stuff.
     
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  9. Killing Floor

    Killing Floor Friend of Leo's

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    Pronounced what’s this here sauce
     
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  10. LutherBurger

    LutherBurger Poster Extraordinaire

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    I mix it with mayonnaise and brush it onto chicken breasts before seasoning and grilling them. I haven't eaten any of the chicken yet (it's "resting" now) but I think it'll be OK... just different.

    Regardless, that bottle is going down the drain. Lesson learned.

    On the bright side, in the Manhattan that I was drinking while grilling I substituted a small slice of lemon peel for the traditional cherry. It was excellent; I'll do it this way from now on.
     
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  11. StevesBoogie

    StevesBoogie Tele-Afflicted Ad Free Member

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    Interesting!! I love cottage cheese, eat it daily, I like to put a little French dressing or even barbecue sauce on it ... gotta try the W on it, never even thought of it, I am sure it's going to be fantastic, will try tomorrow. My wife and I found a brand named 'Good Culture' of cottage cheese, it's a little bit more than other brands but wow does it taste great.
     
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  12. Archtop Bill

    Archtop Bill Tele-Holic

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    Great on steak. Even better in a bloody Mary.

    French’s, like the mustard, makes one but stick with Lea & Perrin.
     
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  13. stxrus

    stxrus Poster Extraordinaire

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    A 20 oz bottle of Lea & Perrins lasts us about 8 months. The smaller bottle is good for 5-6 months.
    I detest A-1. If I was to put that on a steak (or even a burger or chop) I’d have lost all of my sanity, taste, & humanity
     
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  14. bgmacaw

    bgmacaw Poster Extraordinaire

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    The difference is easy to spot...

    Lea and Perrins ingredients

    distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract.

    Heinz ingredients

    distilled white vinegar, water, molasses, high fructose corn syrup, salt, soy sauce (water, salt, hydrolyzed soy protein, corn syrup, caramel color), natural flavorings, caramel color, anchovies, polysorbate 80, soy flour, garlic extract
     
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  15. rghill

    rghill Tele-Afflicted

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    Look up garum. This stuff has literally been around since Roman times. They put that sh*t on everything!
     
  16. dented

    dented Doctor of Teleocity

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    I don't care. You like what you like. I haven't tried the Heinz WS but Heinz owns A1 in the USA. Growing up in NY we never put any sauce on our beef unless it was bernaise. It was uncalled for. We were taught the taste of the beef would be hidden behind the sauce. But when I moved out I found uses for A1 which is a steak sauce and L&P which is a worcestshire sauce. Since I started cooking more and more I use both to create my own sauces for every kind of meat, fish and veggies. Maybe add some honey, vinegar, rosemary, thyme, garlic, onion and so on. But I have not ventured out to try other brands like Heinz WS. I hear there will be a shortage soon. Learning to make your own works. JMHO
     
  17. Charlodius

    Charlodius Tele-Holic

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    Let me do you a favor and tell you to never investigate how they make the stuff. It tastes so good, so just let it be a mystery.
     
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  18. P Thought

    P Thought Doctor of Teleocity Ad Free Member

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    I yalso use it in my meatloaf, secret ingredient
     
  19. getbent

    getbent Telefied Silver Supporter

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    as a kid, we had French's Worcestershire Sauce.
    at about 10, I saw L&P and suggested to my grandma that we get it. OMG.
    I've never looked back.
    Great stuff.

    Heinz for catchup.
    L&P for hamburgers.
     
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  20. 985plowboy

    985plowboy Friend of Leo's

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    I take a small sip right out of the L and P bottle whenever I’m cooking with it.
    It’ll get your full attention.
     
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